Christmas Dinner on the Day After Christmas

Last minute we decided to go to Stanford for Christmas lunch which meant our Christmas dinner would be postponed to the day after Christmas.

Roasting the gorgeous 3-bone Prime Rib Roast was really like following an age-old recipe.  We chose to slow roast it, so no hidden issues.  Here are some photos and the recipe.

3-bone Prime Rib Roast from Laurelhurst Market (large end--little over 7#)
     salt
     pepper
     instant read thermometer






Evening before:  
     take the rib out and salt and pepper it
     store in the refrigerator unwrapped overnight





Day of the roasting:
     take the rib out and bring to room temperature
     preheat the oven to 200ºF
     place in roasting pan (we use an All Clad roasting pan)
     put the roast into the oven and do not open until it is time
     approximate time is 30 minutes per pound for med rare so, about 3 3/4 hours
     instant read thermometer should read about 118ºF; if not return to oven for another 20 or 30 minutes
     take roast out; cover loosely with foil and let sit for 30 min to an hour
     reheat oven to 450ºF
     put roast back into oven for about 30-45 minutes or until the roast is browned

     if you need it cooked more, heat your grill up and grill the slices to your preferred doneness